s the yolks of four eggs, well beaten, the juice
and grated rind of one lemon and half a dozen sound, green tart
grated. Now stir in the four beaten whites of the eggs, season with
cinnamon or nutmeg; bake. To be served cold with cream.

BOILED APPLE PUDDING.

Take three eggs, three apples, a quarter of a pound of bread crumbs,
one lemon, three ounces of sugar, three ounces of currants, half a
wine-glassful of wine, nutmeg, butter and sugar for sauce. Pare, core
and mince the apples and mix with the bread crumbs, nutmeg, grated
sugar, currants; the juice of the lemon and half the rind grated. Beat
the eggs well, moisten the mixture with these and beat all together,
adding the wine last; put the pudding in a buttered mold, tie it down
with a cloth; boil one hour and a half and serve with sweet sauce.

BIRDS' NEST PUDDING.

Core and peel eight apples, put in a dish, fill the places from which
the cores have been taken with sugar and a little grated nutmeg; cover
and bake. Beat the yolks of four eggs light, add two teacupfuls of
flour, with three even teaspoonfuls of baking powder sifted with it,
one pint of milk with a teaspoonful of salt; then add the whites of
the eggs well beaten, pour over the apples and bake one hour in a
moderate oven. Serve with sauce.

BREAD AND BUTTER PUDDING. No. 1.

Butter the sides and bottom of a deep pudding-dish, then butter thin
slices of bread, sprinkle thickly with sugar, a little cinnamon,
chopped apple, or any fruit you prefer between each slice, until your
dish is full. Beat up two eggs, add a tablespoonful of sifted flour;
stir with the three cupfuls of milk and a little salt; pour over this
the bread, let it stand one hour and then bake slowly, with a cover
on, three-quarters of an hour; then take the cover off and brown.
Serve with wine and lemon sauce.

Pie-plant, cut up in small pieces with plenty of sugar, is fine made
in this manner.

BREAD AND BUTTER PUDDING. No. 2.

Place a layer of stale bread, rolled fine, in the bottom of a
pudding-dish, then a layer of any kind of fruit; sprinkle on a little
sugar, then another layer of bread crumbs and of fruit; and so on
until the dish is full, the top layer being crumbs. Make a custard as
for pies, add a pint of milk and mix. Pour it over the top of the
pudding and bake until the fruit is cooked.

Stale cake, crumbed fine, in place of bread, is an improvement.

COLD BERRY PUDDING.

Take rather stale bread--bak